Mix all ingredients in a bol and reserve.
Dice the tofu. Heat a pan over medium heat, add a tablespoon of olive oil and add the diced tofu. Let it toast for every side, about 4 minutes in total. Add half of the sauce and cook a couple of minutes longer. Remove the tofu from the pan and set aside.
Add the broccoli, cut into florets, add a couple of tablespoons of water and cover. Cook until the water is evaporated and broccoli is tender but crunchy. Remove and reserve.
In a big bowl, add the cooked wild rice, the greens, roasted tofu, cooked broccoli and serve it with the rest of the sauce. Top with sesame seeds, chopped almonds and pickled ginger.